Banana Bread Donuts with Nutella GlazeBanana bread gets a makeover in these adorable donuts drenched in Nutella glaze.
From Jessica Merchant of How Sweet It Is.Serves 12Ingredients:PW Food & FriendsDessertsFOR THE DONUTS:1 cup All-purpose Flour3/4 cups Cake Flour1-1/2 teaspoon Baking Powder1/8 teaspoon Salt1/2 cup Unsalted Butter, melted2/3 cups Granulated Sugar2 Large Eggs2 Bananas, Mashed1 Tablespoon Vanilla Bean Paste (or 2 Teaspoons Extract)2/3 cups Buttermilk3 Tablespoons Sprinkles, For ToppingFOR THE NUTELLA GLAZE:1/2 cup Nutella3 Tablespoons Heavy Cream1 drop Vanilla ExtractInstructions:For the donuts:
Preheat oven to 350ºF. Spray your donut pan with nonstick spray. You want to do this after baking every batch.
In a bowl, whisk together flours, baking powder and salt.
In a large bowl, whisk together butter and sugar until combined. Add dry ingredients and eggs, mixing until batter is just combined. Whisk in bananas and vanilla paste, then stir in buttermilk until batter is smooth. Use a spoon and add batter to the donut pan until each mold is about 3/4 full. Bake donuts for 13–15 minutes, until they are set and slightly golden.
Remove and let cool. Once they are cool, dip each donut in the glaze and cover in sprinkles. Serve immediately.
For the glaze:
Whisk glaze ingredients together until Nutella is smooth and ... drippy. If it is still thick, add more cream 1 teaspoon at a time, whisking well.Cook time: PT15MPrep time: PT15M

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Banana Bread Donuts with Nutella Glaze

I can’t believe that there was once I time when—wait for it—I didn’t enjoy Nutella. It’s true! I don’t know how. I barely remember when. It blows my mind.

Like a true cliché, I discovered Nutella while I was pregnant. I mean, I didn’t discover it; I had tasted it before. But for transparency, we may as well say I discovered it. I would spread it on pancakes. I would dip pretzels in the jar. I would spoon it onto bananas. (Speaking of spooning, I basically wanted to spoon the Nutella jar. It was intense.)

There are a handful of other things I was wild over while pregnant, but I’m happy to say that the Nutella obsession stuck. Two things I was afraid that would happen after I had my son:

I wouldn’t be able to fit into any of my shoes

I wouldn’t love Nutella anymore

Still winning on both fronts! So yay.

Now, banana bread donuts! These donuts are so simple. So delicious. I will be the first to say that when it comes to donuts, I can be a donut purist: I want a FRIED yeasted or cake donut. I don’t discriminate between the two because sometimes I’m in the mood for one over the other.

But let’s talk about baked donuts. I don’t necessarily think they make up for fried donuts. They really don’t. However! They deserve a spot among all the other desserts. They are simple, taste wonderful, are easily customizable. And my favorite part: I’m not beholden to a pot of hot oil! Because first, I don’t necessarily have time to fry all sorts of things right now. More importantly, I have a little munchkin at my feet. So all the oil freaks me out.

If you’ve never tried making baked donuts, I like to almost say it’s as if you were making muffins. First, the texture is similar! Second, you mix wet into dry, pour the batter into the mold, and bake for around 15 minutes.

All that’s left after that is to whip up your glaze and, well, good luck trying to not eat that with a spoon.

It’s super addictive.

All you need after the glaze are some sprinkles! Spoken like the seven-year-old I will always be inside. Sprinkles for life.

For the donuts:Preheat oven to 350ºF. Spray your donut pan with nonstick spray. You want to do this after baking every batch.

In a bowl, whisk together flours, baking powder and salt.

In a large bowl, whisk together butter and sugar until combined. Add dry ingredients and eggs, mixing until batter is just combined. Whisk in bananas and vanilla paste, then stir in buttermilk until batter is smooth. Use a spoon and add batter to the donut pan until each mold is about 3/4 full. Bake donuts for 13–15 minutes, until they are set and slightly golden.

Remove and let cool. Once they are cool, dip each donut in the glaze and cover in sprinkles. Serve immediately.

For the glaze:Whisk glaze ingredients together until Nutella is smooth and ... drippy. If it is still thick, add more cream 1 teaspoon at a time, whisking well.

Jessica

Jessica Merchant is a full-time author, blogger, recipe developer and content creator. She is madly, outrageously, inexplicably in love with food. Bacon makes her beam. Chocolate makes her shout from the rooftops with joy. Vegetables are her biggest frenemy. (Her perfect world would include none of them.) She resides in Pittsburgh, Pennsylvania with her husband Eddie and new little chubbalove son, Max. She’s currently trying to figure out how to get anything done as a new mom, other than smooching his little cheeks all day.
Jessica has been featured in the New York Times, Washington Post, Fox News, The Today Show, Bon Appetit, Food and Wine, Glamour, Better Homes and Gardens, The Huffington Post, and Shape magazine, to name a few. In 2014, she released her first cookbook, the best-selling Seriously Delish. In her spare time, she loves reading, writing fiction, not running (ever) and practicing yoga. And margaritas.

For the donuts:Preheat oven to 350ºF. Spray your donut pan with nonstick spray. You want to do this after baking every batch.

In a bowl, whisk together flours, baking powder and salt.

In a large bowl, whisk together butter and sugar until combined. Add dry ingredients and eggs, mixing until batter is just combined. Whisk in bananas and vanilla paste, then stir in buttermilk until batter is smooth. Use a spoon and add batter to the donut pan until each mold is about 3/4 full. Bake donuts for 13–15 minutes, until they are set and slightly golden.

Remove and let cool. Once they are cool, dip each donut in the glaze and cover in sprinkles. Serve immediately.

For the glaze:Whisk glaze ingredients together until Nutella is smooth and ... drippy. If it is still thick, add more cream 1 teaspoon at a time, whisking well.